Methi Quinoa Adai/Pancake

Serves: 4 - 5

Ingredients:

1 Cup - Quinoa

1/2 Cup - Channa Dal

1/2 Cup - Thur Dal

1/4 Cup - Mung Dal

2 Cup - Methi leaves

1/2 Cup - Chopped Cilantro

1/2 Cup - Chopped Onions

5 -7 - Red Chilies (alter for your spice level)

1 Tbsp - Oil for seasoning

1 Tsp - Hing/Asafoetida

1 Tsp - Mustard

Salt to taste

Oil for making Adai/Pancake

Procedure:

1) Soad quinoa separately and all other dals together for about 3 hours.

2) Grind quinoa to fine paste with red chilies, hing and just enough water.

3) Grind all dal together coarsely with minimum batter. Mix it with quinoa batter.

4) Heat a pan and saute methi leaves for two minutes, add it to the batter.

5) In same pan heat up the oil, add mustard, once seasoned add onions and saute in high for two minutes.

6) Add this seasoning, salt and cilantro to the batter. Add more water if necessary to get batter consistency.

7) Spread the batter in a griddle or pan, spray some oil and cook on both sides, like done for dosa or pancakes.

Enjoy with hot chutney or Jaggery powder.

Note: The batter consistency should be little thicker than Dosa batter consistency.

Can use the same recipe to substitute Rice or Brown rice or Oats instead of Quinoa

Ragi Adai

Serves - 4

Ingredients:

3 Cup - Ragi Flour

2 Cup - Shredded Cabbage

1 Cup - Shredded Carrots

1 Cup - Onion

1 Tsp - Chili Powder

1/2 Tsp - Turmeric Powder

1 Tsp - Garam Masala Powder

1 Tsp - Dhania Powder

Salt to taste

water as required.

Cilantro (optional)

Procedure:

1) Add all the above ingredients in a bowl except water, mix them well with just enough water. You should be able to make round balls with them.

2) Make them to big lemon sized balls and spread them with hand on a plastic sheet or on top of Ziploc. Wet your hand with water whenever required so that the flour doesn't stick to your hand.

3) Meanwhile heat a griddle on the stove. Cook the adai by sparying oil on both sides.

4) Serve with any chutney or Raita.

Masala Idli

Ingredients:

20 - Idlis (cubed)
1 Tbsp - Cumin
3 - Green Chili Minced
1 Tsp - Red Chili powder
1/2 Tsp - Turmeric Powder
1 Tsp - Corriander Powder
3/4 Tsp - Garam Masala Powder
1/2 Cup - Onions (Cut lengthwise)
1  - Capsicum (Cut lengthwise)
1 Cup - Shredded Carrot
1/2 Cup - Shredded Cabbage
1 - Tomato
few Curry Leaves for flavor
2 Tbsp - Oil
Salt if required.

Procedure:
1) Preheat oven 350 degrees, toast the cubed idli's for 10 to 15 minutes untill they become crispy.
1) Heat oil in a pan, season it with Cumin.
2) Add onions, capsicum, carrot, cabbage, tomato all together, saute them for a minutes, then add turmeric, red chili powder, corriander and garam masala powder and saute them for couple of minutes till the raw masala smell fades.
3) Add the crispy, cubed idlis and mix them well, close the lid and simmer for couple of minutes.
Goes good with Raita.

Idli Upma

Ingredients:

10 - Idlis (crumbled)
1 Tsp - Mustard
1 Tsp - Urad Dal
1 Tsp - Asafoetida
2 - Green Chilis
2 - Red Chilis
1/2 Tsp - Turmeric Powder
5 - Shallot onions or 1/2 - Red Onions (or any onion of your choice)
few Curry Leaves for flavor
2 Tbsp - Oil
Salt if required.

Procedure:
1) Heat oil in a pan, add mustard, urad dal, asafoetida and chilies. Wait till the mustard splatters.
Then add chopped onions, curry leaves and turmeric powder, saute for couple of minutes.
2) Add the crumbled idli to this seasoning and saute for a minute till they mix well. (check for salt and add if required)
Garnish them with Cilantro and ready to serve as it is.

Ridge Gourd Chappathi

Ingredients:
2 - Medium sized Ridge Gourd
1 - Jalapeno
1 Tbsp - Channa Dal
1/8 Cup - Mint leaves
1/8 Cup - Cilantro
2 - 2 1/2 Cup - Atta
1/2 Tbsp - Oil
Water as required
Salt as required

Procedure:
1) Peel the skin of ridge gourd and cut them to small pieces. Cut jalapeno to small pieces.
2) Heat oil in a pan and fry channa dhal till the color changes.
3) Add the jalapeno, ridge gourd. Fry them till ridge gourd is cooked. Now add mint leaves and cilantro. Fry them for a minute. Allow them to cool, add salt and grind to smooth paste. (don't have to add water)
4) Add the Atta flour to this paste and knead them to soft dough by just adding enough water (about 1/4 - 1/2 cup). 5) Divide them to small balls.  Dip the ball to dry flour and roll them into thin disc. Dip the roti into dry flour as necessary to avoid sticking to the rolling surface.
6) Heat up the griddle. When the griddle is really hot, rub off excess flour from the roti and place it onto the hot griddle.
7) Flip to the other side once you see bubbles appear on the surface. Wait till the second side is cooked. Spray a little cooking spray at the end. Stack them & wrap it with Aluminium foil or keep them in air tight container to keep them soft.
Note: If cooking spray is not available add few drops of cooking oil on both the sides while cooking them in the griddle.

Javvarisi Upma (Sabudana khichdi)

Ingredients:
1 Cup - Javvarisi
1/4 Cup - Peanuts
1/4 Cup - Chopped Onions
2 - Green Chilies
1/2 Tsp - Mustard
1/2 Tsp - Cumin
1 Tbsp - Shredded Coconut
Oil for Seasoning
Chopped Cilantro for Garnish
Salt as required.

Procedure:
1) Soak javvarisi for about 6 hrs with 2 1/2 cups of water.
2) Heat oil in a pan and season it with mustard and cumin.
3) Add chilies and peanuts, fry till the peanuts turn golden brown.
4) Add onions, salt and fry them for couple of minutes.
5) Add Javvarisi, mix them well, reduce the flame to medium and keep mixing till Javvarisi becomes glossy.
6) Switch off the stove, mix it with shredded coconut and cilantro.
Option: Add 1/4 cup chopped potato and fry them after onions till it is cooked.

Ragi Idli & Dosa

Ingredients:
1 Cup - Urad Dhal
4 Cup - Ragi Flour
Salt - 5 Tsp
Water as required

Procedure:
1) Soak urad dhal with enough water for at least 4 hours.
2) Grind urad dhal in mixer or grinder to a smooth paste with enough water to get Idli/pancake batter consistency.
3) Mix ragi flour separately with water to get idli/pancake batter consistency.
4) Mix both urad and ragi batter together with enough salt.
5) Leave them overnight to ferment and make idlis (Steam cook them in Idli moulds) or dosas (spread them in hot griddle like pancakes).

Vermicelli Puliyogare

Ingredients:
1 1/2 Cup - Vermicelli
3 Cup - Water

1/4 Cup - Gingelly oil/sesame oil
2 Pinch - Hing/asafoetida
3 Tbsp - Roasted Peanuts
4 - Dry red chilies (broken into small pieces)
1/2 Tsp - Chopped Ginger (Optional)
1 Tsp - Mustard seeds
1 Tbsp - Channa dhal
1 Stem - Curry leaves
1/2 Tsp - Turmeric

Dry Roast & Grind:
1 Tbsp - Sesame seeds
2 Tsp - Coriander seeds
2-3 - Dry Chilli
1/8 Tsp - Fenugreek

Procedure:
1) Dry roast the vermicelli. Boil 3 cups water and add vermicelli. Once the vermicelli is cooked, drain the excess water if any and cool them.
2) Heat the oil in a pan. Add hing and other seasoning ingredients. Once you hear the cracking sound, pour the tamarind juice. Add salt as required.
3) Boil them until the oil starts to float in top and the mixture is thick.
4) Add required spice powder to the paste. Mix the paste with vermicelli. Add more or less paste for your taste.

Cracked Wheat & Oats Idli

Ingredients:
1 Cup - Cracked Wheat
1 Cup - Old Fashioned Oats
1 - Carrot (grated)
1 Tsp - Mustard seeds
2 Tsp - Channa Dhal
1/2 Tsp - Asafoetida
1-2 - Green Chilies (finely chopped)
3 Tsp - Chopped Cilantro
1 Cup - Yogurt
2 Tsp - ENO Salt
2 Tsp - Oil
water as required
Salt as required
25-30 - Half Cashews (optional)

Procedure:
1) Fry cashews in ghee or oil and keep separately.
2) Dry roast cracked wheat and oats separately. Pulse them together in a blender.
3) Heat oil in a pan. When hot add the mustard seeds and allow it to splutter.
Add green chilies, channa dhal and asafoetida. Fry them till the dhal changes to golden brown. Add carrot and fry for about 2 mins till the moist in the carrot is absorbed.
4) Now add the pulsed wheat and oats. Fry for a minute. Allow them to cool.
5) Add yogurt, cilantro, eno salt to this mixture. Add enough water to bring it to dosa or pancake consistency. Let them rest for 15 mins.
6) After 15 mins the batter becomes little thick. Add more water to bring back to idli consistency.
7) Add cashews in each idli molds. Spoon the batter into the molds. Steam cook the for about 20 - 25 mins.
8) Let them cool down a little bit before removing them from molds. Serve with spicy chutney.

Chili Paratha

Ingredients:
10 - Malabar Paratha
1 Cup - Cubed Onions
1 Cup - Cubed Capsicum
1/2 Cup - Cooked Garbanzo Beans
2 Tsp - Ginger Garlic Paste
1/4 Cup - Tomato Puree
2 - Green Chilies (Slit them to two)
1/4 Tsp - Red Chili Powder
1 Tsp - Garam Masala
1 1/2 Tsp - Coriander Powder
1 Tsp - Chaat Masala
1 Tbsp - Oil
Salt as Required

Procedure:
1) Thaw and cut the malabar paratha to 1 inch pieces.
2) Heat oil in a pan. Add green chilies and ginger garlic paste. Fry them till the ginger garlic paste turns to golden brown.
3) Add onions, capsicum, beans, chili powder, garam masala, coriander powder, salt and fry them in high flame for 2-3 mins.
4) Add tomato puree and stir them for couple of mins till the raw flavor of tomato is gone.
5) Add chaat masala and paratha pieces. Mix them well.
6) Now Reduce the flame, close the lid and allow them to cook for 3 mins.
7) Serve them hot with Raitha.

Healthy Quinoa Dosai

Ingredients:
1 Cup - Quinoa
1/2 Cup - Rava
1 Inch - Ginger
1 - Tomato
1 Tsp - Mustard
1 Tsp - Cumin
3 Tbsp - Chopped Onions
1 Tbsp - Minced Cilantro
2 - Green Chilies finely minced (Optional)
2 Tsp - Oil
Water as required
Salt as required

Procedure:
1) Soak quinoa for 2 hours.
2) Grind quinoa, tomato, ginger to smooth paste with enough water.
3) Add rava to this paste. Add enough water to get the dosa/pancake batter consistency.
4) Heat oil in a pan and season it with mustards, cumin and green chilies. Add onion and fry till the color changes. Add this to the batter along with cut cilantro and enough salt.
5) Heat up a griddle. Pour the batter using a ladle and spread them in circular motion by sweeping the ladle. Wait till it is cooked. Flip them and wait till the other side is cooked.
Enjoy them with you favorite Chutney.